Name: Kinilaw na Tanigue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 grams, thinly sliced Tanigue (Spanish Mackerel); 1/2 cup, preferably cane vinegar Suka (Vinegar); 1 medium, thinly sliced Sibuyas (Onions); 2-3 pieces, finely sliced, adjust to taste Siling Labuyo (Bird's Eye Chili); 1 small piece, minced Luya (Ginger); 1/2 teaspoon, or to taste Asin (Salt); 1/4 teaspoon, to taste Paminta (Pepper)

Luto Time: 30 mins

Serves: 4

Easy

Kinilaw na Tanigue

A refreshing and flavorful Cebuano appetizer made with fresh tanigue (Spanish mackerel) cured in vinegar, onions, and chili peppers.

sangkap list0/7 items

500 grams, thinly slicedTanigue (Spanish Mackerel)

1/2 cup, preferably cane vinegarSuka (Vinegar)

1 medium, thinly slicedSibuyas (Onions)

2-3 pieces, finely sliced, adjust to tasteSiling Labuyo (Bird's Eye Chili)

1 small piece, mincedLuya (Ginger)

1/2 teaspoon, or to tasteAsin (Salt)

1/4 teaspoon, to tastePaminta (Pepper)

how to luto

1Prepare the tanigue: Wash and slice the tanigue thinly. Make sure it’s super fresh, ha! Para walang kaartehan.

2Combine the vinegar, onions, siling labuyo, ginger, salt, and pepper in a bowl. Mix well, teh!

3Add the sliced tanigue to the vinegar mixture. Gently toss to coat everything evenly. Don’t be too harsh, baka masira ang tanigue!

4Let it marinate for at least 15-20 minutes in the ref before serving. The longer, the better! Pero huwag naman mag-overnight, ha?

tips

Para mas sosyal, use cane vinegar. And bes, always check the freshness of your tanigue. Super important yan! If it's not fresh, ewan ko na lang sayo.